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Chicken Rice Skillet

Chicken Rice Skillet

5 1

Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.

serves 4 people

Ingredients

cost per recipe: $5.69

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 3

    pounds chicken parts

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth

  • 1/2

    teaspoon garlic powderor 2 cloves garlic, minced

  • 1/4

    teaspoon hot pepper sauce

  • 1

    large green pepper, chopped (about 1 cup)

  • 3/4

    cup drained diced tomatoesor 1 small tomato, chopped

  • 2/3

    cup uncooked long grain white rice

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on all sides.  Remove the chicken from the skillet.  Pour off any fat. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the chicken is cooked through.
Step 1

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on all sides.  Remove the chicken from the skillet.  Pour off any fat.

Step 2

Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the chicken is cooked through.

Recipe Tips

  • Tip: If desired, remove the skin from the chicken before browning.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Chicken Broth

(10 1/2 ounces) Campbell’s® Condensed Chicken Broth

Ratings & Reviews

(1)
  • cscja

    February 19, 2012

    Chicken Rice Skillet

    It was very tasty! I did not have a green pepper to add and I used a fresh tomato. I also used par-boiled rice instead.

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